Helen Oless's Cheddar Cheese Ring

Ingredients

• 1 package dry yeast
• 1 cup milk, heated
• 2 tablespoons butter, unsalted
• 3 teaspoons salt
• 2 teaspoons sugar
• 4 ½ cups cheddar cheese, shredded (1 pound of cheddar cheese)
• 2 cups semolina flour
• 2 tablespoons caraway seeds, braised
• 2 teaspoons dry mustard
• 5 cups bread flour, (approximately)
• 2 cups warm water
• Cornmeal for baking sheets

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    380 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 16 grams protein; 34 milligrams cholesterol; 628 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 large rings

Preparation

1. In a small bowl, dissolve yeast in warm water.
2. In a saucepan, heat milk, butter, salt and sugar to lukewarm. Add 4 cups of cheese gradually and stir until cheese and butter are melted. Pour into a large bowl and when lukewarm, add yeast mixture and 2 cups semolina flour.
3. Work the mixture with a wire whisk until smooth then add caraway seeds and dry mustard. Mix. Batter will begin to thicken and take on a grainy look. Add 1/2 cup of cheese. Mix.
4. Add 3 cups bread flour, gradually, stirring with a wooden spoon. Dough will be sticky.
5. Turn out on a floured surface and knead until smooth and elastic, gradually adding remaining 2 cups of flour.
6. If you want to make a braided loaf, shape the dough into 3 balls of equal size and roll out each ball into an 8-inch-by-12-inch rectangle with rolling pin. Starting two inches from the top, slice each rectangle into three equal-size strips. Loosely braid the strips on each rectangle. Pinch the braided ends and form a circle with each piece of dough by connecting it with the other end. This will yield three rings. (If you want a nonbraided ring, simply roll out the three equal-size dough balls into loaves in the shape of French bread, and make a ring.) Make slashes on top of the ring with a sharp knife.
7. Place dough rings on baking sheets dusted with cornmeal and let them rise until doubled.
8. Bake at 350 degrees for one hour, until a hollow sound is heard when the bottom is tapped.

About 2 hours